Homemade California Roll Sushi

From: 0.00kn

  • Riža za sushi 500g

    In Stock

  • Rižin ocat 150ml

    In Stock

  • Nori alge morske sušene 11 g (5 kom)

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  • Losos dimljeni 200g Fisherija

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  • Krastavac salatni 1 kom

    In Stock

  • Avokado 1 kom

    In Stock

  • Sjemenke sezama 250 g

    In Stock

  • Đumbir 100g

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  • Wasabi 45g

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  • Soja umak 250 ml

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Quick Overview



6 portions



Chances are probably pretty good that one of the first types of sushi you ever tried was the California roll. I like to think of it as the gateway sushi for children — and also for adults who aren’t quite ready to take the plunge with raw fish sushi right off the bat. With layers of rice and seaweed blanketing sweet crabmeat (or imitation crabsticks) and either avocado or cucumber for a pop of green color, its mild flavor makes it perfect for dunking in a little saucer of soy sauce with some wasabi stirred in.Fresh ingredients are sourced from local growers.

What you order

You can order all neccessary ingredients with a single click and remove groceries you don’t need
NOTE: After you prepare your meals, you are left with about 32,07 kn in value of groceries.

Sold By: Foodin
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Ingredients for the rice

Ingredients for 6(double for 12)
1 1/3 cups sushi rice
1 1/2 cups water
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt

Ingredients for the sushi

Ingredients for 6(double for 12)
300g salmon
3 sheets nori seaweed (about 7 1/4 inches wide by 8 inches high)
2 Persian cucumbers or 1/2 English cucumber
1 medium avocado
1 1/2 teaspoons toasted sesame seeds

For serving

Ingredients for 6(double for 12)
Pickled ginger
Soy sauce


Instructions for 2(double for 4)
Most of the ingredients for California rolls are easy to find, but there are a few things you might need to go to a Japanese or Asian market for: imitation crabsticks, sushi rice, nori, and a bamboo mat.
Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water for a minute to get rid of some of the milky starch. Drain well.
Cook the rice. Place the rice and water in a medium saucepan and bring to a boil over medium-high heat. Cover and cook on low heat for 15 minutes. Remove from the heat and let steam, covered, for 15 minutes. (Alternatively, cook the rice in a rice cooker.) Meanwhile, prepare the vinegar seasoning and fillings.
Prepare the cucumber and avocado. Cut the cucumbers lengthwise into pencil-thin sticks (about 1/3-inch wide). Halve and pit the avocado. Peel the avocado, then cut lengthwise into 1/3-inch thick slices. For the wide center slices, lay them flat and cut into 1/3-inch wide sticks so that they are shaped like the cucumber sticks.
Season and cool the rice. When the rice is ready, transfer it to a large, wide bowl. Drizzle with the vinegar mixture and fold it in with a rubber spatula until thoroughly combined and cooled to room temperature. You can speed up the process by fanning it while folding.
Top the nori with rice. Have a small bowl of water for dampening hands handy. Place a bamboo sushi mat on a work surface with the slats running from side to side. Place a sheet of nori with a long side lined up with the bottom edge of the mat. With dampened hands, place 1/6 (scant 2/3 cup) of the rice on the nori and press into an even layer to the edges.
Sprinkle with sesame seeds. Sprinkle the rice with about 1/4 teaspoon sesame seeds.
Flip the nori and rice over. Flip the rice-covered nori over.
Press the nori and rice. Fold the top half of the bamboo mat over the nori and press down to compact the rice slightly.
Add the filling to the nori side. Open the mat up again. Lay 2 crabsticks across the middle of the nori. Place a row of cucumber sticks next to the crabsticks (trim them as needed to fit). Top the crabsticks with avocado slices, trimming as needed to fit.
Roll the sushi. Lift up the bottom edge of the mat and roll until the top and bottom of the nori are touching and the mat is completely wrapped over the sushi roll. While holding the mat over the sushi roll in place, gently pull the top of the mat to pull it taut. Gently squeeze along the length of the roll so that it holds together.
Shape the sushi if needed. Unroll the mat. Check the sushi roll. If it is not perfectly round, fold the mat over the roll and gently shape it into a round shape.
Cut each roll into 6 pieces. Cut the sushi rolls with a damp knife — a very sharp chef’s knife or serrated knife works best. For each roll, cut it in half crosswise. Place the two pieces next to each other and cut twice more so that you end up with 6 pieces. Turn the pieces so that they are cut side up. For the best presentation, place the two end pieces in the middle.
Serve the sushi. The sushi is best served within an hour or two, so keep covered in plastic wrap to prevent it from drying out if not serving immediately. Serve with wasabi, pickled ginger, and soy sauce or tamari for dipping.
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